22 Ingredients
  • For the Sponge Cake:
  • 1 1/2 cups all-purpose flour, sifted
  • 1 1/2 cups sugar
  • 8 large eggs, separated
  • 1/4 cup cold water
  • 1 tablespoon lemon juice
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • For the Coffee-Almond Brittle Topping:
  • 2 teaspoons unsalted butter, softened
  • 1 cup whole toasted almonds, coarsely chopped
  • 3/4 cup sugar
  • 1/4 cup light corn syrup
  • 2 tablespoons water
  • 1 tablespoon instant espresso powder
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • For the Filling:
  • 4 cups heavy cream, chilled
  • 1/2 cup confectioners’ sugar
  • 2 teaspoons pure vanilla extract
Nutrition
642
32% daily value
12 servings
                                       
                                            vegetarian
     

Fat

60% 39

Saturated

101% 20

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 3

Carbs

22% 65

Carbs (net)

- 63

Fiber

8% 2

Sugars

- 51

Sugars, added

- 48

Protein

20% 10

Cholesterol

78% 234

Sodium

20% 474

Calcium

11% 107

Magnesium

11% 48

Potassium

5% 258

Iron

10% 2

Zinc

10% 1

Phosphorus

27% 190

Vitamin A

43% 385

Vitamin C

1% 1

Thiamin (B1)

15% 0

Riboflavin (B2)

36% 0

Niacin (B3)

10% 2

Vitamin B6

8% 0

Folate equivalent (total)

17% 70

Folate (food)

- 29

Folic acid

- 24

Vitamin B12

18% 0

Vitamin D

8% 1

Vitamin E

29% 4

Vitamin K

2% 3
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